Fresh or frozen cranberries combine with bell peppers and jalapeños in this easy and delicious cranberry pepper jelly. It’s perfect for holiday entertaining and gift-giving.

Cranberry pepper jelly in jar with cheese and crackers.

You will love how easy and festive this cranberry pepper jam is! Ready in just about 15 minutes, it is perfect for holiday entertaining or gift-giving.

Jump to:

Ingredients and substitutions

Cranberries – You can start with fresh or frozen cranberries.

Liquid Pectin – I recommend liquid pectin for this jelly as it is the pectin I used to test this recipe and I found it reliably produced a perfect set for this jelly. I used Certo Liquid Pectin which comes in pouches containing 4 Tablespoons per pouch, so you will use 1/2 of a pouch per batch of jelly.

You can use 1 Tablespoon of powdered pectin in place of the liquid pectin however, you must add the powdered pectin with the sugar before boiling the jelly mixture instead of at the end of the cooking process.

Bell peppers – You can use red, yellow or orange bell pepper or a mixture. Green bell pepper is not recommended as the jalapeño peppers are adding the green pepper to this jelly.

Jalapeño peppers – Be sure to dice the jalapeño peppers to the same size as your bell pepper dice. You can add some of the seeds from the jalapeños for a little extra kick in the jelly.

White Vinegar – Use regular white distilled vinegar for this jelly. I don’t recommend another vinegar substitution, as it will significantly alter the flavour profile of the jelly.

White sugar – Sugar is important to the setting and shelf-life of any jelly, so do not reduce the amount of sugar from what is specified in the recipe. I have not tested this recipe with sugar substitutes or with reduced sugar and using a low-sugar pectin.

How to make cranberry pepper jelly

Adding the diced bell pepper to the pot with the cranberries.
1
Adding the diced jalapeño peppers to the pot.
2
Adding the sugar and vinegar to the pot.
3
  1. Start by adding the halved cranberries and diced bell peppers to a large pot.
  2. Add the diced jalapeño to the pot.
  3. Add the white sugar and white vinegar to the pot.
Stirring the cranberry mixture in the pot.
4
Cranberry mixture boiling in the pot.
5
Cranberry mixture boiling in the pot.
6
  1. Cook the mixture over high heat, stirring the mixture until the sugar is dissolved.
  2. Bring the mixture to a boil.
  3. Boil the mixture at a full rolling boil over high heat.
Cranberry mixture after boiling 10 minutes.
7
Adding the liquid pectin to the pot.
8
Funnelling the jelly into jars.
9
  1. Allow the mixture to boil for 10 minutes.
  2. Remove from the heat and add the liquid pectin. Stir in and let stand for a few minutes.
  3. Spoon the jelly into prepared jars. Refrigerate or process with a hot water canner as directed.

Recipe tips!

  • Be sure to cut the bell pepper and jalapeño pepper finely and cut them both to the same size. Likewise, take the time to halve the cranberries to avoid an overly chunky jelly.
  • Let the jelly stand for 3-5 minutes after stirring in the pectin and before spooning into jars. This will allow for the set to start and will help distribute the solids uniformly in the jelly. If you find the solids floating to the top in the jars, invert the jars briefly to redistribute them.
  • Jams and jellies require specific amounts of sugar in order to set properly and to ensure good shelf-life. Don’t reduce the sugar amount.
  • The base recipe will make 3 cups of jelly, which will yield six 4oz (1/2 cup) jars. Combine with some crackers and cheese for the perfect holiday gift.

What to do with cranberry pepper jelly

  • Spoon it onto crackers and cheese. It’s great with aged cheddar, Brie, cream cheese, Boursin and more.
  • Use it as a topping on my Pepper Jelly Cream Cheese Dip!
  • Use as a topping for baked Brie or Camembert.
  • Use as a glaze for roast chicken, pork chops or pork tenderloin.
  • Use as a condiment and spread on sandwiches (especially turkey sandwiches).
  • Combine with Brie or cheddar (or both) for a fabulous grilled cheese sandwich!
  • Use for cocktail meatballs by warming together with cooked meatballs.
Cranberry pepper jelly in jar with cheese and crackers.

Important homemade jelly storage information

The finished jelly must be refrigerated unless it is properly canned by proper hot water processing.

The jelly will keep in the refrigerator for up to a month. For longer storage, the jelly can be frozen for up to a year. If freezing, be sure to allow some room for expansion in the freezing container.

If you wish to can the jelly for longer, room-temperature storage, the jars of jelly must be processed in a boiling water bath, where the sealed jars are set into boiling water for a specified period of time.

You can refer to the following step-by-step resource for best practices for canning. Process the jars for the time indicated in the recipe.

Home canning step-by-step canning guidance from Bernadin

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

Cranberry pepper jelly in jar with cheese and crackers.

Get the Recipe: Cranberry Pepper Jelly

Fresh or frozen cranberries combine with bell peppers and jalapeños in this cranberry pepper jelly. It's quick and easy to make and is perfect for holiday entertaining and gift-giving.
5 stars from 1 rating
Print Recipe Pin This Leave a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3 cups

Ingredients

  • 1 cup (250 ml) cranberries, fresh or thawed frozen, halved
  • 1 cup (250 ml) red, yellow and/or orange bell pepper, finely diced, about 1 large
  • 1/2 cup (125 ml) jalapeño peppers, finely diced, about 2 large or 3 small *see Note 1 below
  • 1 cup (250 ml) white distilled vinegar
  • 3 cups (600 g) white granulated sugar
  • 2 Tablespoons liquid Certo (pectin), *see Note 2 below

Instructions
 

  • Prepare some jars. If you will be refrigerating the jelly (not canning) any clean lidded jar will work. If you are canning the jelly, sterilize the jars and use a two-part lid and seal, which should also be sterilized. Set aside. (The base recipe will make 3 cups of jelly.)
  • In a large heavy-bottomed pot, add the halved cranberries, diced bell pepper, diced jalapeño pepper, vinegar and white sugar. Bring to a boil over high heat, stirring until the sugar has dissolved. Once the mixture comes to a full rolling boil, boil for 10 minutes, stirring occasionally.
  • Stir in the liquid Certo pectin and boil for 1 minute more. Remove from the heat and let stand undisturbed for 3-5 minutes. Spoon jelly into the prepared jars. Cover and tighten the lids to finger-tight.
  • Let stand at room temperature for 30 minutes, inverting the jars once or twice. if necessary, if the solids have floated to the top. Transfer to the refrigerator and store refrigerated for up to 1 month. The jelly can also be processed in a boiling water bath for 10 minutes (15 minutes for elevations over 6000ft) for longer, room-temperature storage. Always follow canning best-practices such as those outlined in this step-by-step canning guide from Bernadin.
  • This jelly will also freeze well for up to 1 year. Be sure to allow room for expansion in the freezer containers.

Notes

Note 1: Add some of the jalapeño seeds to the jelly for a bit of extra kick. You could also use a pinch of red pepper flakes.
Note 2: Liquid Certo pectin was used to test this recipe and is recommended. Liquid Certo comes in a box with 2 pouches and each pouch contains 4 Tablespoons of liquid pectin, so you will need 1/2 a pouch for a single recipe. If only powdered pectin is available, you can substitute 1 Tablespoon of powdered pectin for the liquid pectin HOWEVER, powdered pectin must be added with the white sugar before boiling, rather than at the end of boiling. 
Sugar is critical in jams and jellies to allow them to set and to ensure a good shelf-life. Do not reduce the amount of white sugar.
Nutritional information is for the entire batch of jelly.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos there that you might find helpful.
Cuisine: American, Canadian
Course: Preserves
Author: Jennifer Maloney
Serving: 1serving, Calories: 819kcal, Carbohydrates: 207g, Protein: 1g, Fat: 1g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 7mg, Potassium: 174mg, Fiber: 3g, Sugar: 204g, Vitamin A: 1737IU, Vitamin C: 86mg, Calcium: 15mg, Iron: 0.5mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

More jam and jelly recipes to love!

Pepper Jelly Cream Cheese Dip

Apricot Jalapeño Jelly

Peach and Pepper Jam